British Baked Beans

While American baked beans are sweet, smoky, and meaty, British baked beans are more tangy, thanks to tomato paste, vinegar, and Worcestershire sauce. A bit of cornstarch added at the end ensures that the beans and sauce are relatively thick — ideal for piling onto bread or an English breakfast plate. 

Do you have to soak beans before cooking?

You don’t have to soak beans before cooking. Soaking shortens the cook time and allows for the beans to cook more evenly but is not necessary. 

Can you use canned beans?

Yes. If you’re in a hurry, skip using dried beans and substitute three 15-ounce cans of drained navy beans or six cups of jarred beans.

Notes from the Food & Wine Test Kitchen

Make sure the beans have enough liquid covering them while they are cooking. If the level of liquid drops, the exposed beans will dry out and not get softened and creamy.  

The cooking time for dried beans can vary greatly due to type, size, and age of the beans. Start checking the beans for doneness at 30 minutes, though they can need up to three hours to become soft if the beans are old.

Make ahead

Let beans cool completely to room temperature before transferring them to airtight containers. Refrigerate the beans for up to four days or freeze for up to three months.